Banana and Cranberry Muffins

I’m all about the cranberry at the moment.  I chuck them in my morning porridge, I find ways to sneak them in to my dinner and I love how they worked in these banana muffins.  It is nearly Christmas after all.  Cranberries are just so right at this time of year.  These muffins are wonderfully light, they make a great mid morning snack washed down with a cup of coffee. 

Recipe adapted from Healthy Gluten-free Eating by Darina Allen and Rosemary Kearney

110g (4oz) dried cranberries  

110g (4oz) butter, softened

50g (2oz) unrefined golden caster sugar

2 large eggs free range

3 large ripe bananas

175g (6oz) brown rice flour

50g (2oz) corn flour

2 teaspoons gluten free baking powder

½ teaspoon salt

Preheat oven to 180 °C gas mark 4.  Line a muffin tray with 12 muffin cases

Cream the butter and sugar together in a bowl until pale, light and soft.  Add the eggs one by one beating well.

Mash the bananas and add them to the creamed mixture.  Sift the rice flour, corn flour, gluten free baking powder and salt in to the bowl and fold them in to the mixture.  Now stir in your cranberries until they are spread evenly throughout the mixture.

Using a desert spoon fill your muffin cases ¾ full with the mixture.  Bake in the oven for 40 – 45 minutes until golden brown and a skewer inserted in to the middle comes out clean.

Cool the muffins in their paper cases on a wire rack.